View Pit Stop page for race #1389 by brankeros_17 — Ghost race
View profile for Branimir (brankeros_17)
| Official speed | 51.97 wpm (78.97 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2020 10:14:10am UTC |
| Race Finish | May 25, 2020 10:15:29am UTC |
| Outcome | No win (5 of 5) |
| Accuracy | 94.0% |
| Points | 42.44 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |